My ma-in-law,living for 30 years in Kerala after her marriage,has a definite soft corner for Kerala-Konkani dishes as well as Kerala dishes.In fact,the only thing she asks my amma from Ekm is the masol.Once she made a theeyal using the masol and all of us were so surprised..I,for one never knew that theeyal could be prepared using this masol.Since then,I’ve been making it every time I get nice and round small onions.It can be made with Bitter gourd as well as Yam or using Black channa.If you don’t have soi bhajil masol,you can make it using freshly roasted masala using the same ingredients.
Ulli/small onions – 15-20,peeled and cut into half
Soi bhajil masol *– 2-3 tbsp
Tamarind – 1 small piece soaked in 1 cup hot water
Green chillies – 2,chopped
Salt to taste
For the seasoning
Coconut oil – 1 tbsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
In a kadai add the oil and splutter mustard seeds.
Add the curry leaves,green chillies and then onions.
Fry till the onions become light brown.
Add the tamarind extract and salt to taste.
Simmer till the onions become soft.
Add the masol and stir well,let it simmer till it becomes thick.
*If you don’t have the masol,you can use freshly roasted masala,for that you’ll need –
Grated coconut – 3-4 tbsp
Coriander seeds – 2 tbsp
Red chillies – 2-3
Urad dal – 1 tsp
Methi – ½ tsp
Haldi – ¼ tsp
Dry roast all the ingredients until they get evenly browned.Keep stirring to avoid burning.
Grind into a smooth paste using enough water.
Use in place of masol.
P.S-This is not the recipe for traditional Kerala style theeyal,this is how I make it.